By Barry Barbe

You’re less than a week out, and you forgot that Valentines Day is Feb. 14.

You biffed it big time.

Your favorite restaurant is booked, all the other ones too. So… ya gotta cook to impress.

But you can’t cook.

As Gusteau exclaimed in Ratatouille … “Anyone can cook!”

And if ya can’t. Fake it. Keep it simple with a few short cuts.

Here are three easy-to-prepare themed menus that, with the help of some convenience items from your favorite grocer, are sure to win you points.

A NIGHT IN VENICE

Toasted Parmesan Crostini with Basil Whipped Ricotta

Cut a crusty baguette on a Strong Bias about 1/2 inch thick — you’ll need about eight slices.

Brush the slices lightly with Olive Oil Salt & Pepper. Dust heavily with Parmesan and broil lightly (toaster oven works too).

Broil or toast Crostini until light brown and then cool, topping with Ricotta Mix and garnish with prepared Pesto and Fresh Basil.

Basil Pesto Whipped Ricotta

Basil Pesto Whipped Ricotta

• 1 C Ricotta
• 3 T Prepared Basil Pesto
• Dash cracked Black Pepper
• Dash Kosher Salt
• 3 T Grated Parmesan
• Zest of one Lemon

Caesar Salad

• Crisp Chopped Romaine
• 1 C Prepared Croutons
• 1/4 C (or more if you like) shredded Parmesan

Caesar Dressing

• 2 C Mayo
• 1 T Crushed Garlic
• 1/4 C grated Parmesan
• 1 T Lemon Juice
• 1 T Worchestershire
• 1/2 T Franks Red Hot Sauce
• 1 T Dijon or Wholegrain Mustard

Toss right before service, coating leaves liberally.

Shrimp Scampi

• (12) Large Shrimp shells off, but tail on

In a large sauce pan heat:

• 1/4 C Olive Oil
• 1 T chopped Fresh Garlic
• 1 t Red Pepper Flakes

Lightly flour Shrimp and saute on both sides until slightly pink, don’t overcook, or the Shrimp will be tough.

Circle with:

• 1/4 C White Wine
• 2 T Lemon Juice
• 1 C Chicken or Shrimp Stock

Simmer 5 to 8 minutes, adding 1 T Butter Coated in Flour to finish off and help the sauce thicken.

Continue to reduce and serve over prepared, warm Linguine with Lemon and fresh Basil garnish.

Balsamic Berries

• 2 C fresh Strawberries, or a mixture of fresh Berries

Toss lightly in Sugar and chopped fresh Mint and serve in a small bowl or martini glass.

Drizzle with Balsamic Reduction and garnish with fresh Mint.

Balsamic Reduction

In medium sized sauce pan heat:

• 2 C Balsamic Vinegar
• 1 to 2 T Brown Sugar

Place over medium heat and reduce until it thickens to syrup consistency (about 10 minutes). If too thick, add more Balsamic to thin.

VIVA LA PARIS

Root Vegetable Salad

4 C total combined shredded or finely chopped:

• Carrots
• Celery
• Parsnips or Turnips
• Pickled Golden Beets
• 1 T Thinly sliced or finely diced Fennel

Toss and let marinate in:

• 1 C Red Wine
• 2 T Sugar
• 1 T diced Ginger
• 1 T chopped Parsley
• 1 T Whole Grain Mustard
• 1 T chopped fresh Tarragon or 1 t Dried
• 1 T chopped Italian Flat Leaf Parsley

Allow to sit 2 hours or overnight and serve over Arugula or other Mixed Greens.

Classic Ham and Spinach Crepes with Faux Bechamel Sauce

In medium sauce pan heat:

• 3 T Olive Oil

Saute 1/2 cup sliced white portion of a Leek or Yellow Onions until translucent.

Add:

• 2 C sliced Mushrooms

Saute on both sides and then sprinkle lightly with Salt and Pepper.

Adding:

• 2 C Black Forest Ham — either sliced or finely diced (substitute Grilled Chicken or Diced Shrimp if you prefer).

Remove from heat and add 3 T Sherry and flame, returning to medium heat.

Dust mixture lightly with flour and stir until smooth, adding:

• 2 C Heavy Cream
• Dash Nutmeg
• 2 C lightly torn Spinach

Reduce mixture to simmer, adding 1/2 C Grated Gruyere, Swiss, or Smoked Gouda Cheese. Stir and reduce until thickened.

Place mixture in prepared Crepes, fold over and top with reserved sauce.

Garnish with thin strips of sliced of Gruyere or Swiss Cheese.

Classic Cheese Board

A traditional way to end a meal when paired with fresh fruit and Port Wine.

Select and cut your favorite cheese and arrange on a board or plate with fresh and/or dried fruit (or pick one up at The Back Alley Cheese Bar in the Old Firehouse Plaza).

SANTORINI ESCAPE

Grilled Artichokes with Lemon

You can use fresh steamed Artichokes, or canned. If you can find larger hearts with the stems on — that’s even better.

Drain all excess liquid from the hearts, placing on paper towels to dry slightly.

In a heated cast iron skillet with 2 T Olive Oil, or on a grill, place hearts cut side down and allow to cook until charred slightly.

Once browned, place hearts in a medium sized bowl and toss with dry Oregano, Basil, Fennel Seed or other Greek inspired seasonings. Add dry Feta Crumbles and a heavy dose of rough chopped Flat Leaf Parsley; you can also add Roasted Red Peppers. Finish with lemon zest and Black Pepper.

Place on oven friendly dish, drizzle lightly with Extra Virgin Olive Oil, Parmesan, and a bit more Feta. Broil until top begins to brown.

Drizzle with more Olive Oil and fresh Parsley, serve warm with toasted Crostini or warmed Pita.

Seared Scallops over Cous Cous

Place large Sea Scallops on a paper towel; pat dry and remove any excess surface liquid (U10 or Larger Scallops work best), lightly Salt and Pepper.

In a medium sized sauce pan, heat 1/4 C Olive Oil to near the smoke point.

Place Scallops in oil, being careful not to crowd them so the heat stays consistent. After about 3 minutes, once Scallops are seared and develop a nice crust, carefully flip and sear the other side.

Serve over prepared Israeli or Pearl Cous Cous, seasoned to your liking.

A COUPLE IDEAS:

Saute: Crushed Garlic with Curry, Cumin and Parsley, or diced Roma Tomatoes with fresh Basil and Oregano, or Coconut Milk with Curry and Mint.

Great, simple, tasty.

Mediterranean Berries

Think of breakfast, but not…

• 1/2 Cup Plain or Vanilla Greek Yogurt
• Topped with your choice of fresh Berries

Drizzle with Honey and Garnish with fresh Mint leaves and Shortbread Cookies.

Feel free to substitute convenience items found at your grocers, Balsamic Reduction, Prepared Crepe Shells, even Salad Dressing if you are tight on time, patience, confidence, or all three.

Have fun. Who cares if it’s not perfect! It’s who you’re with that counts. (And, ya tried!)

Check out The Prescott Palette page on Facebook for detailed recipes.

Barry Barbe owns the El Gato Azul and Torme restaurants in Prescott, and is the energy and insight behind the Prescott Palette. His radio show, the Prescott Palette, is on KQNA 1130 AM, Saturdays at noon. Email: Prespalette@gmail.com.